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Sweet Treat: Yoghurt and Orange Pannacotta

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From 26 June

Summer is a perfect time for a fruity pudding and the Head Chef at the Tresanton Hotel in St Mawes is enjoying making and serving this lovely dessert at the moment.

  • 250ml Double Cream
  • 115gr Caster Sugar
  • 1 vanilla pod (split)
  • zest of one orange
  • 1 and 1/2 gelatine leaves
  • 180ml natural yoghurt
  • 120ml double cream whipped to stiff peaks

Soak the gelatine leaves in cold water. Meanwhile, combine 250ml of cream with sugar, vanilla, zest in a pan and bring to the boil. Remove from the heat and put a small amount of the mix into a separate bowl.

Take the soaked gelatine leaves and melt them into this bowl. Once the gelatine mix has cooled to blood temperature, add the rest of the cream mix and fold in the yoghurt.

Allow the mix to cool a bit further and then, as it starts to thicken, add the add whipped cream Pour in small moulds, preferably stainless steel and allow to set in the fridge.

Once the pannacotta is completely set, turn out from the moulds and serve with fresh summer berries or a fruit compote; and crunchy biscuit for added texture.

Find out more about The Tresanton...